Hazelnut and Chocolate Cantucci
| Serves: 16 | Category: Biscuits, Chocolate | Cuisine: Italian | Recipe Course: Dessert | Machine: Cooking Machine | Total time (min.): 65 |
Originating in Tuscany, cantucci are traditionally almond, orange and vanilla flavoured, and are usually served alongside (and dipped into) a glass of dessert wine at the end of a delicious meal. These biscotti swap almonds for hazelnuts and the delicious addition of cocoa powder for a rich, chocolaty hit. They also pair extremely well with a steaming cup of coffee and make a great edible gift when packaged up into tins and wrapped with ribbon. These cantucci will keep for up to 2 weeks if stored in an air-tight container.
Ingredients
- 150g Hazelnuts
- 250g All Purpose Flour
- 1 teaspoon Baking Powder
- 30g Cocoa Powder
- 200g Caster Sugar
- 1 ½ teaspoons Vanilla Extract
- 2 Eggs
- 2 tablespoons Water
Tools
- Oven
- Kenwood Chef
- Baking tray - large
Method
- Preheat the oven to 180ºC
- Line a large baking tray with parchment paper
- Fit the K-Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix - 1 minute, speed Min
- Then add the next ingredients
- Mix - 2 minutes, speed Min
- Add the nuts and mix gently by hand until evenly combined
- Place the dough on a clean work surface and divide into halves
- Roll each half into a log, about 30 cm long and 5 cm wide
- Place the logs on the prepared baking tray and space them apart
- Bake – 30 minutes, 180ºC
- Remove from the oven and let cool slightly – 10 minutes
- Using a serrated knife, carefully slice the logs into 1.5 cm discs
- Place the sliced pieces on the baking tray, flat side down
- Bake – 15 minutes, 180ºC
- Remove from the oven and let cool completely
- Serve